At $2 (USD1.47) for a plate of Soya Sauce Chicken Rice, this is THE CHEAPEST Michelin Star Meal you can get anywhere.

Chef Chan Hon Meng (now marketed as “Hawker Chan”) used to helmed the stall, but now his business has expanded to chains around the world. But to get the best taste of his food, I think it still has to be at this food centre.

A whole chicken goes for $14. VERY affordable, for one of the most expensive countries in the world.

The Soya Sauce Chicken I thought was slippery skinned, tender and smooth meat, good enough to have without adding more chilli sauce. Whether it is “over-rated” or not… really depends. (By the way, there are many other Soya Sauce Chicken stalls you can try at this food centre, such as Maria Virgin Chicken, Emerald Soy Sauce Chicken.)

The average waiting time can be anything from 30 minutes to more than an hour, as they have no shortage of customers. (So call to reserve if you can.)

With this tried-and-tested-for-years cooking method in the claypot which takes a long time, the rice turns out fluffy, tender yet retains a subtle firmness. Moist but not too wet. Each grain is distinct, not mushy.

They do not scrimp on ingredients and use good chunks of chicken in bone, duck liver sausages, pork belly, and slivers of salted fish, wax meat, and lup cheong (Chinese sausage).

Who doesn’t love a good dumpling? Digging into that smooth skin to find steamy and belly warming soup and juicy filling awaiting you is a blissful experience.

The Xiao Long Bao are considered affordable too, at $6 for 2 baskets of 5.

The Chinese couple running this stall makes thousands of delicious XLBs on a daily basis. The dumplings are only $0.60 per piece and have generous fillings of tasty and broth which is on the sweetish side. Add some vinegar and chilli for a better experience.

You could also enjoy their Szechuan style Spicy Wantons ($5 for 10 pieces) and Pan-Fried Dumplings aka Guo Tie ($6 for 10 pieces).

Having a braised duck with golden lava egg is something that you don’t usually find on the menu card, but you can enjoy this ingenious concoction at this stall.

The Duck Rice Bento is priced at $8, and has a generous serving size. This platter includes yam rice rolled in the shape of balls, braised duck cooked till tender, offals, bean curd, a variety of pickled vegetables and Japanese style lava eggs with runny yolk.

The succulent duck slices is the true winner of this dish, bursting with flavor in every mouthful. You can also get braised duck and pig’s organ porridge starting at $3.

The best parts to me are the juicy turnips and crunchy bits, balanced by the light and sweet sauce wrapped in smooth and silky skin. Tasted fresh and moist in every bite. There is no pork and lard used in this stall.

Their Yong Tau Foo, priced at $3.00 with 6 pieces (cannot choose your own) with bee hoon or noodles is a class of its own.

Part of the fact is that they make their own special fish paste which adds that level of freshness of ‘genuine’ flavor, instead of using the factory-made varieties. Those deep fried anchovies also add some flavours and crunch.

You can also get a bitter gourd or eggplant included to your order for an additional $0.50.

Okay, the guy in front of me bought every last plate of the Beef Brisket Noodles (which everyone tells me is the best thing here), so I had the Char Siew Wanton Noodles ($4).

While the thing egg noodles had some of that characteristic alkaline taste (just a bit), it had an enjoyable springy texture. The char siew was chunky and tender, while the dumplings were generously wrapped and plump.

Run by young hawkers, I would say that Old Amoy Chendol is one of the best versions I had in Singapore, with rich and thick gula melaka.

Get a delicious bowl of the famous cold dessert at only $2 for a bowl, and this stall is dedicated to just this one dessert. The cheap price doesn’t take away from the serving size or great and filling quality of the dish.

It was light with a lovely coconut taste, smoky and fragrant gula melaka to complement the soft and sweet red beans.

Smith Street Chinatown Food Complex will be closed for repairs and renovation from 01 March to 31 May 2019, anticipated to open 01 June 2019.